Vegetable Chickpea Omelette

    Vegetable Chickpea Omelette

    24saves
    40min


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    This thick and chunky Arab-style omelette is served flat, not rolled or folded, and is more like a cake. It is packed with vegetables and chickpeas and is equally delicious hot or cold.

    Ingredients
    Serves: 4 

    • 2 tablespoons olive oil
    • 1 small onion, chopped
    • 1 garlic clove, crushed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • pinch of cayenne pepper
    • 250g new potatoes, scrubbed and cut into 1cm cubes
    • 1 small red capsicum, seeded and cut into 1cm cubes
    • 1 small eggplant, cut into 1cm cubes
    • 1/3 cup (80ml) water
    • 1 tin (about 400g) chickpeas, drained and rinsed
    • 6 medium eggs
    • 2 tablespoons chopped fresh coriander leaves
    • pepper to taste

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat 1 tablespoon of the oil in a 25cm non-stick frying pan with a flameproof handle. Add the onion and cook for 2–3 minutes or until starting to soften. Stir in the garlic, cumin, ground coriander and cayenne pepper and continue cooking for 1 minute, stirring constantly.
    2. Add the remaining 1 tablespoon of oil to the pan, then add the potatoes, red capsicum and eggplant. Continue sautéing for 5 minutes, stirring frequently, until the vegetables are lightly browned.
    3. Add the water, cover and steam for 5 minutes. Then remove the lid and continue cooking until all excess liquid has evaporated. Stir in the chickpeas.
    4. Lightly beat the eggs in a large mixing bowl. Add the chopped coriander and season with pepper to taste. Add the vegetable and chickpea mixture from the pan and stir to mix.
    5. Preheat the grill to high. Coat the frying pan with cooking spray and heat over a medium heat. Pour in the egg mixture, spreading out the vegetables evenly. Cook the omelette, shaking the pan from time to time, for 3–4 minutes or until almost set; there will still be some uncooked egg mixture on the top.
    6. Place the pan under the grill and cook the omelette for 2 minutes or until the top looks set. Remove from the heat and allow the omelette to rest in the pan for 2 minutes, then slide it on to a serving plate or board. Serve hot, cut into wedges.

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